Rhubarb & Strawberry Lemonade

Luise and Elsa are visiting friends and family in Denmark, so I’m all alone this week. Being without my girls of course makes me feel unbelievably lonely, but I’ve decided to use this time to catch up on two of my favorite hobbies:Nr 1. Spending time in the kitchen.Nr 2. Sleeping.

All you parents out there know that infants = less sleep and more shortcuts in the kitchen. So this week is all about spending more time cooking for myself and sleeping through a whole night.

I actually like to cook for myself. I seem to expand my boundaries and try new flavors and recipes, probably since I am the only one who has to eat it if it ends up not tasting good.

This Rhubarb & Strawberry Lemonade is one example of me trying something new. It’s actually my first attempt ever on making lemonade (if you don’t count when I assisted my mum in making Elderflower Lemonade, 20 years ago).

I believed that making lemonade was complicated. But it’s really not. You boil fruit and spices with water and some kind of sweetener, strain it through a sieve and serve with lots of ice. The result is a thousand times better than the supermarket version. Plus your kitchen will smell divine from the fruit and spices.

This lemonade is flavored with lime, mint leaves, ginger and vanilla, which gives it a sweet (but not too sweet) and very refreshing taste. All together it was great experience making this lemonade. The only boring part is drinking it alone …

Rhubarb & Strawberry LemonadeMakes around 8 cups of Lemonade

I have used the natural sweetener Birch Tree Xylitol instead of sugar. It is roughly as sweet as normal sugar but with only two-thirds the food energy. If you can’t find xylitol you can replace it with raw cane sugar or grated palm sugar (or of course normal sugar).

Decorate with: A handful of chopped fresh rhubarb, strawberries and a couple of slices of lime.

In a medium size saucepan, combine rhubarb, strawberries, ginger, xylitol, vanilla pod and water. Bring it to a boil and then lower the temperature. Add the lime juice and the mint leaves. Simmer for 20-25 minutes while stirring occasionally. Strain the lemonade through a sieve, removing the pulp. Let it cool in the refrigerator. If left in an air-tight container it can stay fresh for about a week. Serve in a large pitcher with lots of ice, fresh rhubarbs, strawberries and slices of lime.

44 Comments

Thank you, thank you for sharing this wonderful recipe! It looks exactly as I imagined it – gorgeous and full of freshness. I have to buy new rhubarb to give it a try. I can’t have enough of rhubarb as it’s now in season. I’ve already made a rhubarb crumble and rhubarb sponge pudding. This lemonade will be a nice change.

just found your website and it is fabulous! I have some lemon spelt bread rising (using barley flakes though) and will have a go at the funky lemonade too. Can you let us all know what kind of camera and lenses you use? Your photography is amazing and inspiring. Thanks!

Hi Kellie, I’m glad you like our blog, and my pictures!
I use an old Canon Eos 5D with a 50 mm/1.4 lens, that I have got from my much more talented sister, who actually works as a photographer. The camera is great, but for me it has been all about learning how to use natural light.
/David

I love love love rhubarb, grew up eating it every summer in pies, sauces, tarts, crumbles, tortes, custards, you name it. But never lemonade. What a stellar idea! Especially with all that ginger and lime…my mouth is watering just thinking of it, and the photos make my lips pucker. I live alone and feel much more experimental when I know I will only have to feed myself :) Y

This looks absolutely divine!-and I am sure it tastes the same! I use xylitol most often now–has a nice sweet to it. This surely works for the alkaline lifestyle-yeh! Just wish I could get rhubarb all year with a yummy recipe like this! I am coming to Stockholm for just 2 nights and one day (a Saturday in June)–any thoughts on places for healthy meals while we are in town that you can suggest? Juice bar? Good salads? and Yummy dinner- I do eat some fish:)

Hi Julie, of course we can help you out with some good places in Stockholm. We are actually planning on posting a vegetarian, organic Stockholm guide some time soon. We will email you a few favorites as soon as we have written them down.
/David

I really enjoyed reading and imagining what a great taste that would be. Unfortunately I’ve never tasted rhubarb in my life – seems there’s not much of it in this part of the world (Bulgaria, Balkans).
Any ideas for a substitute? Not much trouble, just wondering …

I highly, highly suggest visiting Seattle and the area (the San Juan Islands are also so beautiful). Of course I live in Seattle so I like to brag. There’s also a nice Scandinavian population up here. :) As for California, go to wine country. Yes, yes, yes. By the way, if I had mascarpone I would be making that cheesecake right now.

Yum! Made this recipe at the weekend and it was incredibly delicious topped up with sparkling water. Perfect for the sunny weather we had. We’ve had a glut of rhubarb and this was a super new idea for it, used Madagascan vanilla extract instead of pod. And the great pictures inspired me to serve it from the Kilner jars too. Thanks x